While Sensational drinks offer a wonderful selection of raw fruits and vegetables, and are a great way to begin consuming more raw fruits and vegetables, masticating your own food instead of blending it offers some unique benefits. First, the GI Tract and digestion begins in the mouth. As you masticate your food, enzymes are released in the saliva that initiate digestion. You can chew your blended drinks to accomplish a similar effect; however eating whole fruits and vegetables demands that you chew your food. Masticate slowly and thoroughly for best effect. Below I've listed some of my favorite ways to increase intake of whole fruits and vegetables. Be sure to share your tips and tricks for significantly increasing your intake of whole raw fruits and vegetables.

  1. Fruit and Vegetable Platters: In enjoy a heaping fruit and vegetable platter daily. My favorite dressing for simplicity, ease, and enjoyment is balsamic vinegar. I like to include about eight ounces of Napa Cabbage leaves, cucumber, sweet red pepper, raw carrots, cauliflower, broccoli, radishes, celery, and sliced tomatoes, along with any fresh seasonal fruit on the side. I enjoy one such platter daily; generally for lunch.
  2. Breakfast Salad: Most people do not eat salad for breakfast, but I have found it to be the most delightful way to enjoy breakfast possible. My breakfast salad consists of four to eight ounces of Romaine, red- or green-leaf lettuces, topped with low sugar fruit such as strawberries, blue berries, or raspberries. It is also delightful to top the entire salad with muesli, oatmeal, Wheatberry Supreme, Super Granola Mix, or Daniel's Pulse. The main idea of the Breakfast Salad is to enjoy whole leafy greens, fruit, and grain together. During weight loss, withold the grain. Again, my favorite dressing for such a salad is Balsomic Vinegar, although, any of our fruit vinaigrettes, or other fruit dressings are also delightful.
  3. Bagged Whole Fruits and Vegetables: these are quick, easy, and are nothing fancy. Sometimes I like to fill two separate bread bags, one with raw vegetables, and the other with whole fruits such as apples, pears, oranges, mangos, strawberries, etc. I don't worry about any fuss, dressings, or otherwise. I rinse and add to my bags, set about what it is I am doing for the day, and simply consume these raw fruits and veggies before the day is over.
  4. Water: I like to drink at least 64 oz of water daily and whenever I do I enjoy my whole fruits and vegetables even that much more.

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Dr. Doug Graham has a similar plan. Eat as much ripe raw whole fruit as you can, and as many raw vegetables and greens as you care to eat. And that's it!
sounds amazing. i think a raw food diet is brilliant, and will keep us healthy and living longer. so thanks. (i personally love eating indian food for breakfast. just on brown rice.)
Our good, better, best approaches found on page 67 of Original Fast Foods, recognizes three exceptional approaches to a healthful dietary lifestyle; if I had to give the three approaches names, I would call one nearly vegan because it is predominantly plant based and limits animal-based foods to 10% of total caloric intake. The science demonstrates exceptional results with this approach to eating.

The next approach I would call vegan and it includes fruits, vegetables, grains, legumes, nuts and seeds; this is a cooked and raw approach to vegan eating (without animal-based foods). It includes any raw or cooked dish of fruit, vegetables, grains, legumes, nuts, and seeds.

The third approach is a raw vegan approach, similar to Dr. Douglas Graham's approach and includes primarily raw fruits and vegetables and nuts and seeds. I differ somewhat from Dr. Graham. He believes we should never eat grains and legumes. However, the weight of evidence suggests otherwise; grains and legumes are prepared raw all over the world through fermentation processes that pre-digest and neutralize elements found in grains and legumes that are otherwise problematic to humans. The same friendly bacteria that facilitate this phenomenon are found in your GI tract, in the GI tracts of all animals; they are found in the soil where they break down leaves, grass, branches, and so forth until their nutrients are available for plant uptake. Because I see these friendly bacteria at work everywhere, I trust they are a natural and important part of our lives.

The most healthful populations in the world have been using these fermentation processes for thousands of years.

Each approaches (good, better, best) is far superior to the average diet and they constitute a natural progression that many people go through as they seek to improve their dietary lifestyle. Once you begin to pay attention to what the body is saying, you have over 30 trillion cells that encourage you towards foods highest in volume and nutrient content, lowest in calories, and that are most easily digested. In otherwords, metabolism friendly foods. That includes predigested or fermented grains and legumes, raw fruits, and vegetables, and nuts and seeds.

However, you will see a series of wonderful cooked dishes that we will upload to the site and you will see some dishes that include a sparing amount of animal-based foods or unfermented cooked grains. It's important to avoid extremes and to simply be moving in the right direction and to invite everyone into a sound dietary path. Once you are there, it becomes a natural progression.

kirsten elkins said:
sounds amazing. i think a raw food diet is brilliant, and will keep us healthy and living longer. so thanks. (i personally love eating indian food for breakfast. just on brown rice.)
Please share some of your favorite recipes; they sound wonderful!

kirsten elkins said:
sounds amazing. i think a raw food diet is brilliant, and will keep us healthy and living longer. so thanks. (i personally love eating indian food for breakfast. just on brown rice.)
I love the way I feel when I eat raw veggies, but I don't like the way they taste. I found that flax seed soaked 1:4 in water becomes very "eggy" in texture. Using that, I created a mayonnaise-like recipe that is perfect to create creamy dressings or dips.

2 Tbsp. flax seed
1/2 cup water
1/4 tsp. salt
1/4 tsp. dry mustard
1/4 cup raw apple cider vinegar or lemon juice
1/2 cup expeller pressed oil (safflower, olive, etc.)
Soak flax overnight in water. In the morning, put into the blender with the salt, mustard, and vinegar or lemon. Grind till a creamy appearance (if using brown, there will be brown flecks). With the blender still running, add the oil in a steady, slow stream. As it thickens, you will hear the difference. To make a delightful "ranch" dressing, I add dried onion and dill weed with about 1/4-1/3 cup almond milk. Or I add a bit of brown mustard, almond milk, and stevia for a "honey mustard" taste. Creamy Italian or cucumber-dill are delicious, too! This dressing makes it much easier for me to eat my veggies!

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